fideo loco soup with chicken
I had a yummy noodle soup called Fideo Loco recently in Texas. I lightened it up by using chicken instead of the more usual beef. Also, used fewer noodles (fideo) than the Texas variety.
prep time
15 Min
cook time
20 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 1 tablespoon olive oil
- 1 cup fideo ( or vermicelli cut into 1 in. pieces)
- 1 cup onions, chopped
- 1 cup red or green pepper, seeded and chopped
- 1 medium jalapeno, seeded and minced
- 1/2 cup carrots, sliced
- 1 tablespoon minced garlic
- 8 ounces tomato sauce
- 2 quarts chicken broth/bouillon
- 15 ounces white beans (1 can, rinsed and drained)
- 1 cup corn, frozen or fresh
- 6-8 ounces chicken breast, roasted or grilled, chopped or shredded
- 1 teaspoon sazon goya seasoning (or equivalent)
- 2 tablespoons cilantro, chopped, for garnish
How To Make fideo loco soup with chicken
-
Step 1Heat oil in large saucepan over medium-high heat. Add fideo to saucepan and stir to coat with oil. Cook 2 minutes or until browned, stirring constantly. Add peppers, onion, carrots and garlic; cook 5 minutes or until vegetables are tender, stirring occasionally.
-
Step 2Stir in tomato sauce and chicken broth (or water and bouillon). Add beans. Reduce heat to medium-low, cover and simmer 10 minutes or until pasta is tender. Stir in chicken, frozen corn and seasoning. Cook until heated through. Sprinkle with cilantro to serve.
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